Summery Olive Oil Lemon Rosemary Bundt Cake
 
 
Ingredients
  • zest of two large lemons
  • 1 tbsp fresh rosemary, finely chopped
  • 2 and ½ cups sugar
  • 3 cups unbleached all purpose flour
  • 2 and ½ teaspoons baking powder
  • ½ teaspoon sea salt
  • One 8 ounce package cream cheese, room temperature {about 1 hour sitting on the kitchen counter}
  • 1 cup olive oil, I used Winona Pure Oils
  • 6 large eggs, room temperature {about 1 hour sitting on the kitchen counter}
  • 2 teaspoons vanilla extract
  • ½ cup whole milk, room temperature {about 1 hour sitting on the kitchen counter}
  • Lemon Glaze:
  • 1 cup powdered sugar
  • juice of 1 lemon
Instructions
  1. in a large bowl mix sugar and lemon zest together with a fork. press fork against sugar and lemon zest to release the oils from the lemon zest. you want to do this until fragrant, about 3 minutes or so.
  2. preheat oven to 350F. butter a bundt cake pan. set aside.
  3. in a large bowl, sift flour and baking powder. add sea salt and mix well.
  4. in a bowl of a stand mixer, beat cream cheese over medium-high speed {speed #6 in a kitchenaid} for 2 minutes until fluffy. stop mixer, add melted butter and sugar mixture and beat until fluffy and creamy over medium-high speed, about 1 and ½ minutes.
  5. reduce speed to medium {speed #5 in a kitchenaid} and add eggs one a at time mixing well after each addition. follow by vanilla extract.
  6. set speed to the lowest setting and alternate flour mixture with milk in three additions. make sure to start and finish with flour. do not over mix.
  7. pour batter into prepared pan smoothing it out with a rubber spatula if needed.
  8. bake for 45-50 minutes or until an inserted knife comes out with a few crumbs.
  9. let it cool in the pan for 20 minutes on a cooling rack.
  10. take cake out of the pan and let it cool completely on the cooling rack. it can take up to one hour.
  11. make the glaze by combining the powdered sugar and lemon juice until thick. pour over the cake.
  12. store at room temperature in an airtight container for up to two days.
Recipe by The Baking Cup at http://thebakingcup.com/2014/07/09/summery-olive-oil-lemon-rosemary-bundt-cake/